Favorite recipes

Art Culinaire, Summer, 2007

We all know what a favorite recipe looks like: a handwritten page from Grandmother's notebook, a dog-eared sheet torn out of a magazine, or a scrap of paper with a scribbled description of a new great dish. But what makes a recipe a standout for a chef, especially a chef known for inventiveness? AC asked three with signature styles to reveal their sources of inspiration.

Grant Achatz takes the whole creative process into consideration, from the recipe itself to the dish on which it is served to the experience of consuming it. "If we can make it more interactive or more entertaining, or make it intimidating, or make it fun, then we've created something that's not just about eating and filling your stomach," he explains. "It's an event, you know?"

For Douglas Keane, the key is in finding new flavor and texture combinations that actually inspire a following, like his Thai-Marinated Lobster. "Every restaurant has a signature dish and this is ours. This dish isn't going anywhere. It's here to stay."

Joel Robuchon has a more open-ended approach and finds that the freshest seasonal ingredients can make any recipe his favorite. "But certainly I don't want to forget the dish that made me who I am today, the pommes puree, or even the potatoes themselves," he adds with a laugh.